Gluten-Free Banana Muffins Recipe

gluten-free banana muffins in a large white plate

Dani

Moist, naturally sweet, and wonderfully wholesome – these gluten-free banana muffins with date paste are perfect for breakfast or a snack. Made with whole ingredients like gluten-free flour, almond flour, ripe bananas, and homemade date paste, they’re completely free from refined sugar.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Dessert, Snack

Cuisine American, British

Servings

Calories 199 kcal

Equipment

1 Muffin Tray 12 or 6 moulds

1 Mixing bowl medium

1 Mixing bowl large

Ingredients

Dry Ingredients

120 g Gluten-free flour or Homemade Gluten-Free Flour Blend N1
80 g Almond flour
1 ¼ tsp Baking Powder
1 tsp Bicarbonate of Soda
3 g Psyllium Husk powder
1 tsp Cinnamon optional
¼ tsp Sea salt

Wet Ingredients

3 medium bananas ripe
100 g Date paste
4 medium Eggs beaten
60 ml Greek yogurt
80 g Coconut oil melted
1 tsp vanilla bean paste
1 tsp lemon juice fresh or apple cider vinegar

For Date Paste

100 g Medjool dates 6 - 7 large dates, pitted
hot water keep the water from soaking

Instructions

Preheat oven to 220°C (425°F). Line a muffin tin with parchment muffin cases.
In a large bowl, whisk together the gluten-free blend flour, almond flour, baking powder, psyllium husk, cinnamon (if used), and salt.
In a separate bowl, mash the bananas until smooth. Sprinkle baking soda over bananas, and add lemon juice. Mix and set aside.
Add the eggs, date paste, yogurt, melted coconut oil, vanilla, and lemon juice. Mix until well combined.
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until fully incorporated; do not overmix.
Spoon (I use an ice cream scoop) the batter evenly into the muffin cases (about ¾ full).
Optional: Top with banana slices or sprinkle with some nuts.
Bake for the first 8 minutes on 220°C (425°F). After, without opening the oven, turn the heat down to 175°C (350°F) and bake for the remaining 13-15 minutes. Bake until golden brown, and a toothpick inserted into the center comes out clean.
Let the cake cool in the tin for 5 minutes, then transfer it to a wire rack.

Notes

For Date Paste:

You can always read and follow my Homemade Date Paste recipe to make in bulk, or simply whip up a quick one just for these banana muffins.

Swap almond flour for sunflower seed flour for nut-free.

Add 50g chopped walnuts or dark chocolate chips (sugar-free) for variation.

Make it egg-free with 2 flax eggs (2 tbsp flaxseed + 6 tbsp water, rested 10 min).

Store in an airtight container for up to 3 days, or freeze for up to 2 months.

Serving suggestions: These muffins are great on their own, with a pat of butter, or spread with almond butter. They would also be fantastic with homemade pecan butter or coconut butter.

YourDani x x

Nutrition

Calories: 199kcalCarbohydrates: 22gProtein: 5gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 55mgSodium: 207mgPotassium: 191mgFiber: 3gSugar: 10gVitamin A: 111IUVitamin C: 3mgCalcium: 66mgIron: 1mg

Keyword easy gluten-free desserts, Gluten-free Muffins, no refined sugar desserts

Tried this recipe?Let us know how it was!